Perfectly Pumpkin - Apple Pie with a Spelt - Pecan Crust
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 345.0
- Total Fat: 16.9 g
- Cholesterol: 23.8 mg
- Sodium: 38.3 mg
- Total Carbs: 44.4 g
- Dietary Fiber: 2.9 g
- Protein: 6.6 g
View full nutritional breakdown of Perfectly Pumpkin - Apple Pie with a Spelt - Pecan Crust calories by ingredient
Introduction
What's on your dessert table over the Fall holidays? Apple pie? Pumpkin? Pecan? How about all of the above - a dense and creamy filling (with only 1 egg!) in a pecan and spelt-laced crust. What's on your dessert table over the Fall holidays? Apple pie? Pumpkin? Pecan? How about all of the above - a dense and creamy filling (with only 1 egg!) in a pecan and spelt-laced crust.Number of Servings: 12
Ingredients
-
2 tbsp ground flaxseed
3 tbsp hot water
1 1/2 cups flour
1/2 cup spelt flour
1/4 cup ground pecans
1 tsp cinnamon
1/2 tsp salt
5.8 oz (3/4 cup) shortening
1/2 tbsp rice vinegar
4 to 8 tbsp ice water
5 oz silken tofu
1 tsp vanilla
1 1/4 cups apple butter
1 1/2 cups canned pumpkin
1/3 cup packed brown sugar
2 tbsp maple syrup
1/4 tsp salt
1 tbsp pumpkin pie spice
1 egg
1 cup evaporated milk
Directions
In a small dish, whisk together flaxseed and hot water. Set into the fridge for 30 minutes.
Meanwhile whisk together flours, pecan meal, cinnamon and salt.
Cut in shortening until a coarse-meal texture forms.
Stir in vinegar and flax mixture, then add only enough water so the mixture becomes a dough.
Turn out onto a floured surface and knead briefly (don't work it too much), then roll out into a large circle and fit into a 9" deep-dish pie pan. Place into the fridge while preparing the filling.
Preheat oven to 425F and place the rack on the bottom rung of the oven.
In a food processor, puree tofu, vanilla, apple butter, pumpkin, sugar, syrup, salt, spice, egg and evaporated milk until perfectly smooth.
Spread into the crust and smooth the top.
Bake for 20 minutes at 425F, then reduce oven to 350F and bake a further 45 minutes.
Turn off the oven and let the pie sit inside for 1 hour, then remove and cool to room temperature before cutting (ideally, chill this overnight - the flavours really blend well!)
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Meanwhile whisk together flours, pecan meal, cinnamon and salt.
Cut in shortening until a coarse-meal texture forms.
Stir in vinegar and flax mixture, then add only enough water so the mixture becomes a dough.
Turn out onto a floured surface and knead briefly (don't work it too much), then roll out into a large circle and fit into a 9" deep-dish pie pan. Place into the fridge while preparing the filling.
Preheat oven to 425F and place the rack on the bottom rung of the oven.
In a food processor, puree tofu, vanilla, apple butter, pumpkin, sugar, syrup, salt, spice, egg and evaporated milk until perfectly smooth.
Spread into the crust and smooth the top.
Bake for 20 minutes at 425F, then reduce oven to 350F and bake a further 45 minutes.
Turn off the oven and let the pie sit inside for 1 hour, then remove and cool to room temperature before cutting (ideally, chill this overnight - the flavours really blend well!)
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.